12. Raspberry Ripple Protein Ice Cream – 73p/$1.10
(35g protein, 35g carbs, 3g fat, 310 kcals)
What you’ll need: 1 tub (300g) low fat cottage cheese, 1 tablespoon sweetener, 4 drops/1/2 teaspoon vanilla essence, 1 generous tablespoon raspberry jam, 1/4 glass milk.
Again, this low fat/low sugar ice cream is so easy to put together, and makes a refreshing change to the usual night time protein shake.
Note: Due to the low fat content, this ice cream becomes very solid if left to freeze too long. I usually check on it a couple of time and when it's solid enough I'll stuff it down right away. If you do freeze it overnight - just take it out for a while and leave to thaw before tucking in. You could add 1 tablespoon of vodka/rum to the mix before freezing, which will keep it soft.
1. Keep the jam to one side, and throw the rest of the ingredients into a blender/small puree blender - blitz until it's smooth as you can manage.
2. Pour into the container you will use for freezing, then simply scoop a large tablespoon of raspberry jam and swirl it into the mixture (don't mix it, as you won't get any ripples through the ice cream). Freeze for around 100-120 mins.
Should look something like this:

(Cottage Cheese: 300g for £0.65 Aldi, Raspberry Jam: £0.90 jar Sainsbury's, Sweetener: £1.00 per jar Aldi, Vanilla Essence: £1.04 40ml, Tesco)
Enjoy bros!